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Dairy
Easy
4 Servings
Allergens 
20 Minutes
Diets
Smoothies are a favorite treat any time of day in our house. I make them very often for breakfast, and many times for an accompaniment to a dairy dinner as well. I usually buy fruit that is very soft and very ripe. If I see persimmons that are soft and mushy, I buy a whole bunch and freeze them. When mangoes are in season, I buy the soft ones, or alternatively, leave them on the counter until they’re very ripe. I cut them into cubes and freeze them on a baking sheet, laid out in a single layer. Once frozen, they go into freezer bags. This method prevents them from sticking together and becoming one big clump, making it easier to take out what I need.
1 cup vanilla yogurt
1 cup orange juice
1 cup Gefen Almond Milk, or low-fat milk
2 cups frozen fruit chunks
Place all the ingredients into a strong blender and blend until smooth and then a full minute more.
If it’s too thick, add some more milk or orange juice to thin it out a bit.
Photography: Daniel Lailah Styling: Amit Farber
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